Chicken Pita Recipe

Prepare chicken

Trim any excess fat from the chicken. If breasts are thick, slice horizontally to make two thinner cutlets or pound to an even thickness (about 1/2 inch) so they cook quickly and evenly.

In a medium bowl combine 1 tbs olive oil, 1 tbs lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, 2 tsp salt, and 1 tsp black pepper. Add the chicken and coat thoroughly. Let marinate at room temperature for 15 minutes or refrigerate for up to 2 hours.

Heat a large skillet over medium-high heat. Add a small drizzle of oil or spray. When hot, add the chicken pieces. Cook 3–5 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is nicely browned. Remove chicken to a cutting board and let rest 5 minutes, then slice thinly against the grain into strips.

Grate the peeled, seeded cucumber and place it in a clean kitchen towel or fine mesh sieve. Squeeze firmly to remove as much liquid as possible (this prevents a watery sauce).

In a small bowl combine 1/2 cup Greek yogurt, the drained grated cucumber, 1 minced garlic clove, 1 tsp lemon juice, 1 tsp olive oil, 1 tbsp chopped dill, 1/4 tsp salt and 1/8 tsp black pepper. Mix until smooth. Taste and adjust salt or lemon as desired. Refrigerate while assembling to let flavors meld (at least 10 minutes).

While chicken rests, dice 1 tomato and thinly slice 1/2 red onion. Toss the tomato, onion and 2 tbs chopped parsley together in a small bowl with a pinch of salt (about 1/8 tsp) to season and release juices.

Warm the pitas: heat a dry skillet over medium, brush each pita lightly with 1/2 tsp olive oil or butter, and cook 30–45 seconds per side until warm and pliable. Alternatively, wrap in foil and warm in a 350°F (175°C) oven for 5–7 minutes.

Carefully open each pita to form a pocket. Spread about 2–3 tbs tzatziki inside the pocket (adjust to taste). Add a portion of sliced chicken (about 1/2 of the cooked chicken per pita if making two sandwiches). Top with the tomato-onion-parsley mixture. Add an extra drizzle of tzatziki on top if desired and squeeze a lemon wedge over each sandwich for brightness.

Serve immediately while warm. Leftover components (sliced chicken and tzatziki) keep separately in the refrigerator for up to 3 days.